Pairs well with Salted Caramel Pie with Chocolate and Whiskey
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Salted Caramel Pie with Chocolate and Whiskey
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A decadent dessert featuring a biscuity crust, creamy salted caramel, and a rich chocolate ganache, finished with a touch of whiskey.
00:45:00 total
Serves 8
medium
Decadent Dessert
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Ingredients
- flour - 250g (Renata Super Premium)
- sugar - 90g (refined)
- salt - to taste (a good pinch)
- butter - 125g (cold, cubed)
- egg - 1
- sugar - 300g (for caramel)
- cream - 300g (fresh)
- whiskey - 1 shot
- butter - 7g (for caramel)
- dark chocolate - 390g
- cream - 420g (fresh, for ganache)
- butter - 90g (unsalted, for ganache)
- honey - 27g
Instructions
- Prepare the Dough: Mix flour, sugar, and a pinch of salt. Incorporate cold, cubed butter with fingertips until crumbly. Add an egg and mix until smooth. Form into a disk, cover, and refrigerate until cold.
- Roll and Bake the Dough: Roll out the dough between parchment paper to fit a 28 cm baking tray. Chill, then bake at 190ºC (200ºC for gas ovens) for 30 minutes with weights, then 5-10 minutes without.
- Make the Caramel: On low heat, dissolve sugar with a pinch of salt. Add warm fresh cream and a shot of whiskey, stirring until smooth. Incorporate butter.
- Prepare the Chocolate Ganache: Heat fresh cream until it begins to boil, then pour over dark chocolate. Let sit, then mix until smooth. Add butter and honey, mixing until combined.
- Assemble the Pie: Pour caramel into the baked crust, then top with chocolate ganache. Allow to cool and set before slicing.
